Santa Fe Tamale Pie is a deliciously easy recipe to make! Seasoned ground beef nested in bed of corn meal with all sorts of flavors and textures! It’s a great way to use leftover chili and it’s great for large groups, too!
This Santa Fe Tamale recipe hails from the “Family Weekly” newspaper, March 10, 1974…yep! It was in Lucille’s recipe bag! I came across it and decided to add a little spin to it…it turned out delicious!
How to Make Tamale Pie
First, make a batch of chili. Then, make a cornmeal mixture, which is the “tamale” part of the recipe. Next, place a layer of cornmeal in a pan, scoop some chili over the cornmeal, add another layer of cornmeal, and finish with a light layer of cheese! It turns out so pretty and tasty, you’ll want to make this recipe again!
What Type of Ground Beef Should I Use in the Santa Fe Tamale Recipe?
You can use ground beef or, if you prefer a leaner version, use ground turkey. I usually use a ground beef that is 80/20–meaning it has 20% fat. No matter what grade of beef you use, you’ll want to drain off any residue.
Can I Make this Dish In Advance?
Yes, simply cook the chili and store in the refrigerator. When ready to prepare, make the tamale/cornmeal mixture, layer the baking dish as instructed, and bake.
Is Santa Fe Tamale Pie Gluten-Free?
Yes. Cornmeal does not contain gluten, so it is safe for those with gluten sensitivities or allergies.
Do I Need a Pie Dish to Make this Recipe?
No. Santa Fe Tamale Recipe can also be made in a 9 x 13 baking dish. I used two pie plates for this recipe because my 9 x 13 was in the dishwasher!!!
What Is Sazon Goya and Where Do I Find It?
Sazon Goya® is a brand that makes seasonings specific to Mexican dishes. The seasonings used in this recipe are usually found in the International or Mexican section of your local grocer.
Craving More? Try Best Guacamole, Authentic Mexican Rice, Taco Salad
Santa Fe Tamale Pie
- 2 lbs. ground beef
- 1 cup chopped onion
- 8 oz. diced green chiles (two small cans)
- 1 cup tomato paste
- 1 15 oz. can sweet yellow corn drained
- 12 oz. Chili Sauce in the ketchup section
- 2 tablespoons ground cumin
- 2 tablespoons chile powder
- 1 packet Sazon Goya Coriander & Annatto seasoning see recipe notes
- 2 cups cornmeal
- 8 cups water
- 4 oz. shredded cheddar (optional)
- In a large stock pot, heat oil to medium heat and add onions; cook for 5 minutes
- Add beef to onions and cook till thoroughly brown
- Drain reside from beef and return beef and onions to stockpot
- Add cumin, chili powder, green chiles, corn, tomato paste and chili sauce; combine well and allow to cook for 15 minutes or until all flavors are married; taste for salt and pepper seasonings and adjust accordingly
- Meanwhile, bring 6 cups water to boil in large pot
- In a medium bowl, add two cups COLD water; pour two cups of cornmeal into cold water and combine well
- Once cold water and cornmeal are combined, gradually pour mixture into HOT water
- Add 1 teaspoon salt and Sazon Goya seasoning to cornmeal; combine until thick and bubbly
- Spoon half of the cornmeal mixture into an ungreased pan; spoon chili mixture over cornmeal
- Top chili with another layer of cornmeal;NOTE: if you want to add cheese to this recipe, sprinkle shredded cheddar over the beef mixture, then place the top cornmeal layer over the cheese
- Bake at 350º F for 25-30 minutes.
- Allow to rest for five minutes before serving
- The secret ingredient in this dish is the Sazon Goya Coriander and Annatto! It is usually found in the International or Mexican aisle in the grocer.